Description
An extraordinary Thai street food treat made with crispy fried rice vermicelli, coated in a sweet and tangy sauce.
Ingredients
Scale
- Oil for frying (neutral oil like vegetable or peanut)
- 3.2 oz dry thin rice vermicelli
- 3/4 cup shallots, thinly sliced
- 2 tablespoons neutral oil (for sautéing shallots)
- 1 egg
- 5.3 oz palm sugar, roughly chopped (or brown sugar)
- 2 tablespoons fish sauce
- 1/2 teaspoon table salt
- 2 tablespoons tamarind paste
- 2 tablespoons lime juice
- 2 tablespoons Sriracha hot sauce
- Grated zest of a lime
- 1/2 cup roasted cashews, split in half (optional)
- 2 tablespoons roasted pumpkin seeds (optional)
- A handful of fried dried chilies for garnish (optional)
- A handful of fried makrut lime leaves for garnish (optional)
Instructions
- Get your oil ready: In a wok or deep pot, pour in at least 1.5 inches of oil and heat it to 450°F (230°C).
- Prepare the noodles: Pull your rice vermicelli apart into small bundles, cutting them in half for even frying.
- Fry the noodles: Carefully add the noodle bundles to the hot oil and fry for about 2 seconds until they puff up, then remove and drain on paper towels.
- Make the sauce: Sauté the shallots in 2 tablespoons of neutral oil over medium-low heat for about 5-6 minutes until caramelized and soft.
- Scramble the egg: Push the shallots to one side and add your egg, scrambling it into tiny pieces until cooked through.
- Add the flavor: Mix in the palm sugar, fish sauce, salt, tamarind paste, Sriracha, lime juice, and lime zest. Cook until the mixture reaches 240°F (115°C).
- Combine the noodles: Add your fried noodles to the sauce, tossing until they’re evenly coated.
- Pack it down: In a lined pan, pack half the noodle mixture, sprinkle with half the cashews and pumpkin seeds, then top with the remaining noodle mixture.
- Measure and shape: Use a measuring cup to firmly pack down the noodles.
- Cool and slice: Let cool completely before cutting into pieces.
Notes
Ensure your oil is hot enough for the noodles to puff. Store in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 15g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg